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Thanksgiving: Homemade Turkey Stock

Source of Recipe


From "Thanksgiving 101" by Rick Rodgers






List of Ingredients



• 3 pounds turkey wings
  
• Turkey necks and giblets
  
• 2 Tbsp vegetable oil
  
• 1 medium onion, chopped
  
• 1 medium carrot, chopped
  
• 1 medium celery rib with leaves, chopped
  
• 6 parsley sprigs
  
• 1/2 tsp dried thyme
  
• 1/4 tsp black peppercorns
  
• 1 bay leaf
  






Instructions



1. Using a heavy cleaver, chop the wings and neck into 2-inch pieces. Using a sharp knife, trim away any membranes from the giblets.
   
   
2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck and giblets and cook, turning occasionally, until browned on all sides 8 to 10 minutes. Transfer to a plate. Add the onion, carrot and celery to the pot and cook, stirring often, until softened, about 6 minutes.
   
   
3. Return the meat to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bare simmer for at least 2 and up to 12 hours. As needed, add more water to the pot to keep the bones covered.
   
   
4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well.
   
   
5. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in an airtight container for up to 3 months.)
   
   Makes about 2-1/2 quarts.